Chef Jarek's Potato Pancakes

8 peeled potatoes, grated2 eggs 2 heaping tablespoons flour1 tablespoon onion, gratedSalt and pepper to taste1 tablespoon dried marjoram3 tablespoons chopped cooked baconOil for fryingGrate potatoes, transfer to colander and put over a shallow bowl to drip dry. When drippings have settled, transfer potatoes to a large bowl. Pour off clear liquid from the dripping and add remaining liquid (starch) to the bowl. Stir in eggs, flour, onion, salt, pepper, marjoram and bacon; mixing thoroughly.Heat an inch or so of oil in a skillet. Spoon batter into hot oil and flatten each gently with spatula to create a thin pancake. Fry until both sides are a crisp golden brown and serve immediately with salt and sour cream.Serves four.Chef Jaroslaw (Jarek) Budzinzki, Shop and Save Market, Des Plaines